As I was driving home from an early morning meeting, I pondered what to bake this day.
Yes, I know.
I love my life.
I simply get to sit and dream of delicacies and and decadence to creatively craft and consume.
In all reality, I live the same life as everyone else.
Stresses here and there ~ cleaning, cooking (yes, it can be just as much of a chore some days for me as it can be for you), “carring” (meaning, driving in the car all over town for errands), working, blogging, etc.
I have a life too ~ and there are days I simply can’t catch my breath, nor a break ~ but I do love it.
And, I love apples too.
And so should you.
Flaky Apple Pecan Tart
1/4 pkg. phyllo dough, thawed
1 stick butter, melted
5 small apples, cored and very thinly sliced
1 Tbs. lemon juice
1/2 cup water
8 oz. cream cheese, softened
1 large egg
1 tsp. vanilla extract
1/2 cup chopped pecans
2/3 cup raw sugar, divided
1 Tbs. ground cinnamon
Preheat oven to 350 degrees.
Combine the sliced apples, lemon juice, and water in a microwave safe bowl. Cook, on high, for about 4 minutes.
Meanwhile, beat together the cream cheese, egg, vanilla, and 1/3 cup sugar.
In a separate bowl, toss together remaining sugar, chopped pecans, and cinnamon.
Working quickly, as to prevent the phyllo pastry from drying out, layer a few sheets phyllo dough, overlapping the sides of a quick-release bottomed tart pan. Brush with melted butter. Sprinkle a few spoonfuls of the cinnamon-sugar-pecan mixture over the butter. Repeat a few times, ending with a final layer of pastry.
Pour the sweetened cream cheese to fill the phyllo-lined tart pan.
Top with sliced apples in a fan arrangement, overlapping and even going crazy with your own design 🙂
Brush with the last bit of butter and sprinkle remaining cinnamon-sugar-pecan mixture atop.
Bake for about 30 minutes on a cookie sheet.
Remove from the oven and allow to cool thoroughly before slicing.